Shopan is a traditional dish from Gilgit-Baltistan. It’s national dish of Scotland and they call it Haggis. The ingredients are stomach of sheep/goat or secum of cow/ox, mince meat (especially fatty meat gives it a rich taste), for the filling buckwheat flour, salt, red crushed chilli, coriander, mint, water, onion, cooking oil, chopsticks and thread to seal. For the filling, mix the mince meat with salt, red chilli, chop onion, mint and coriander.
The stomach or secum is thoroughly and carefully cleaned. For getting rid of the smell, marinate with lemon juice or vinegar overnight. Then fill the 1/3 portion of stomach or secum with the mixture, sew the stomach or secum with the help of chopstick and thread. Boil water with salt and put the shopan/joqeṣ̌ into it. Cook it for three hours and keep adding water on requirement. When it is done, drain the excessive water out and serve shopan/joqeṣ̌ on a platter. To serve the shopan, cut it into the pieces. The local people serve it with plain rice or with homemade wheat bread. Scots serve it with mashed potatoes.
The stomach or secum is thoroughly and carefully cleaned. For getting rid of the smell, marinate with lemon juice or vinegar overnight. Then fill the 1/3 portion of stomach or secum with the mixture, sew the stomach or secum with the help of chopstick and thread. Boil water with salt and put the shopan/joqeṣ̌ into it. Cook it for three hours and keep adding water on requirement. When it is done, drain the excessive water out and serve shopan/joqeṣ̌ on a platter. To serve the shopan, cut it into the pieces. The local people serve it with plain rice or with homemade wheat bread. Scots serve it with mashed potatoes.
The natives preserve it after cooking. The filling of the dish is of two types; buckwheat mixture or Joqeṣ̌, the mixture of meat and spices, Shopan. It’s name may vary in different areas of Gilgit-Baltistan and Shopan is a Shina word. The buckwheat mixture of Joqeṣ̌ requires the same ingredients and procedure as Gittey.
For the filling, mix the mince meat with salt, red chilli, chop onion, mint and coriander. The stomach or secum is thoroughly and carefully cleaned. For getting rid of the smell, marinate with lemon juice or vinegar overnight. Then fill the 1/3 portion of stomach or secum with the mixture, sew the stomach or secum with the help of chopstick and thread. Boil water with salt and put the shopan/joqeṣ̌ into it. Cook it for three hours and keep adding water on requirement. When it is done, drain the excessive water out and serve shopan/joqeṣ̌ on a platter. To serve the shopan, cut it into the pieces. The local people serve it with plain rice or with homemade wheat bread. Scots serve it with mashed potatoes.
The natives preserve it after cooking. The filling of the dish is of two types; buckwheat mixture or Joqeṣ̌, the mixture of meat and spices, Shopan. It’s name may vary in different areas of Gilgit-Baltistan and Shopan is a Shina word. The buckwheat mixture of Joqeṣ̌ requires the same ingredients and procedure as Gittey.
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